Thursday, April 15, 2010

Beans and Rice Recipe

Yesterday I made a great beans and rice recipe, and I wanted to pass it on to you because it turned out so great! I had everything I needed except for the sausage, so it was a very cheap meal for us. I was proud of myself because I took an recipe for red beans and rice and added my own flavor to it, partially because of what I had in my pantry and partially because I thought it might taste good. The picture to the left is not of my beans and rice, and actually uses red beans instead of pinto like I did, but it looks pretty close. I eyeballed all my measurements, which means it'll probably never taste the same again, but it'll be close.

  • 2 cups dried pinto beans
  • 1 clove chopped garlic
  • 1/2 small onion, chopped
  • 2 t salt
  • 1 bay leaf
  • 2 t white sugar
  • 1/2 t Tony Cachere's
  • 2 t celery seed
  • 1 t ground cumin
  • 1/2 t crushed red pepper flakes
  • 1 stalk celery
  • 1 t gumbo file
  • 1 t paprika
  • 1 can Rotel, undrained
  • 1 lb jalapeno sausage, sliced

  1. Place all ingredients except for Rotel and sausage in a large pot. Cover with water and bring to a boil. Boil for 35 minutes, stirring occasionally. (I started with just beans and water and used the 35 minutes to get everything chopped and stirred in. That made it fun because I really don't like the smell of cooking beans, and then it just got better and better and better!)
  2. Transfer everything into a crock pot. Stir in Rotel and sausage. Add enough water to cover ingredients. Simmer on low for 6 hours.
  3. Skim grease off the top (I used slices of bread to soak it up), and serve with rice.

Jon and I like things a little spicy, so we added Tabasco to our individual bowls, leaving it a little milder for Caleb. Today instead of Tobasco I used more Tony's on my leftovers. This would be great with corn bread (I forgot until too late), and a fruit salad, to temper the heat and heaviness of it.


  1. This looks delicious! I will have to try this soon. But what is gumbo file?

  2. Yummy yum! I've developed an appreciation for this dish since we moved to NOLA. Thanks for the recipe!

    @lindsey: gumbo file is a ground up part of some plant. The chicory plant, maybe? Hmmm... shoulda Wikipedia'ed it before I commented....

  3. Gumbo file is ground sassafras. It's a seasoning commonly used in gumbo, obviously, but I thought it might be good in this, too. I used to call it "algae" because that's kind of what it looks like when you put it on top of gumbo, but I've come to appreciate it's subtle herby taste.

  4. I am going tot try this one when I have the time. It looks delicious.